Jamaican Jerk Chicken - Chicagoland Sportbikes
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post #1 of 16 (permalink) Old 05-25-2009, 08:00 PM Thread Starter
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Jamaican Jerk Chicken

Holy crap...just made the best jerk chicken on the grill I've ever had at home. I usually go with a bottle of marinade and/or the McCormicks Jerk spice, but I decided to do it all from scratch today. I only marinated the meat for about 6 hours and didn't even baste the meat, and it still came out cooked perfect.

Ingredients
  • 1 tablespoon ground Allspice
  • 1 1/2 teaspoons Cayenne Pepper
  • 1 1/2 teaspoons freshly ground Black Pepper
  • 1 1/2 teaspoons ground Sage
  • 3/4 teaspoon ground Nutmeg
  • 3/4 teaspoon ground Cinnamon
  • 3/4 teaspoon Salt
  • 2 tablespoons minced Garlic
  • 1 tablespoon Sugar
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Soy Sauce
  • 3/4 cup White Vinegar
  • 1/2 cup Orange juice
  • 2 tablespoons Lime juice
  • 2 finely chopped Habanero Peppers
  • 1 cup finely chopped Onion
  • 4 to 6 boneless skinless chicken breasts

Directions
  • In a large bowl, combine dry ingredients: allspice, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic and sugar.
  • Whisk while slowly adding liquid ingredients: olive oil, soy sauce, vinegar, orange juice, and lime juice.
  • Add the Habenaro pepper, onion, and mix well.
  • Trim chicken breast of fat, pound/smash out breast and make parallel incisions 1/2 into meat on each side.
  • Marinate from 1 to 24 hours.
  • Grill on medium/high for 6 minutes on each side or until fully cooked in center.
  • While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side.

Jeff
NESBA #311
'02 GSXR600
'98
Smokin' Joe's F3

Last edited by shadrach; 05-25-2009 at 09:13 PM.
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post #2 of 16 (permalink) Old 05-25-2009, 08:31 PM
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Thanks for sharing (subscribing to try this later)
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post #3 of 16 (permalink) Old 05-26-2009, 09:16 AM
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I am going to try this.
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post #4 of 16 (permalink) Old 05-26-2009, 09:50 AM
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Hell yeah!! That sounds awesome...First nice day its on with this, thanks.

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post #5 of 16 (permalink) Old 05-26-2009, 10:32 AM
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try using honey in place of the sugar. Molasses is really good too.

I don't ride, I cook!
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post #6 of 16 (permalink) Old 05-26-2009, 10:51 AM Thread Starter
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I was actually thinking of trying Blue Agave Syrup next time. Plus adding Thyme to the recipe, which I was out of.

Jeff
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post #7 of 16 (permalink) Old 05-28-2009, 03:41 PM Thread Starter
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Grilled for lunch today using the rest of the marinade (which soaked for 24 hours) and it was even better. The habenaro really soaks into the meat. This is defintely worth the work.

Jeff
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post #8 of 16 (permalink) Old 05-28-2009, 03:46 PM
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Great stuff!!

I was in Jamaica in January and that authentic Jerk Chicken is the SHEEEEEEEEEEEIT!!

I've got a bottle of Grace Hot Sauce from one of the restaurants at home, waiter gave it to me for nothin' after I praised it!



Tom

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post #9 of 16 (permalink) Old 05-29-2009, 06:21 AM
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Jeff....awesome! Props for posting it up!

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post #10 of 16 (permalink) Old 06-07-2009, 11:10 AM
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Gonna try this today. What sides go well with it? Never really had Jamaican food.

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post #11 of 16 (permalink) Old 06-07-2009, 12:42 PM Thread Starter
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I did a citrus Orzo pasta salad that turned out nice, plus skewered veggies. More traditional side would be rice and beans, (could try dirty rice as well) stir-fry veggies, fried plantains, or potatoes.

Jeff
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post #12 of 16 (permalink) Old 06-07-2009, 07:47 PM
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you better be right about this being worth the work, that's one hell of a list but I love jerk chicken. You try it with other meats yet?

Chris
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post #13 of 16 (permalink) Old 07-22-2009, 10:40 PM
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my jerk chicken recipe appears very similar and it is VERY good. marinade for 24 hours for the best flavor.

as for good sides, I do egg noodles with some grilled veggies and some garlic bread.

I have also had it served with white rice and a sweet mango salsa that was pretty good too.

<-- Chris

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Last edited by clearwaterms; 07-23-2009 at 06:26 AM.
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post #14 of 16 (permalink) Old 07-22-2009, 11:39 PM
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Quote:
Originally Posted by Vcook View Post
you better be right about this being worth the work, that's one hell of a list but I love jerk chicken. You try it with other meats yet?
I used this on fish also and it worked very well!

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post #15 of 16 (permalink) Old 09-22-2009, 10:51 AM Thread Starter
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Quote:
Originally Posted by Vcook View Post
you better be right about this being worth the work, that's one hell of a list but I love jerk chicken. You try it with other meats yet?
I messed around last night with making an easier recipe for quick marinades based on this foundation.

Easy Jerk Marinade
I used this last night on 1 large chicken breast, cubed for kabobs. Only marinated for a few hours and then basted twice on the grill. Not quite as good as the full recipe but for 1/10 of the prep time it still tasted great, spicy but no heat. Add in 1/2 chopped onion and 1 chopped habanero and marinate overnight for full effect.

Jeff
NESBA #311
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'98
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post #16 of 16 (permalink) Old 09-22-2009, 10:54 AM
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